LEMON-CREAM CHEESE CUP CAKES

LEMON-CREAM CHEESE CUP CAKES

1 pkg. (2-layer size) white cake mix
1 pkg. (4-oz.) serving JELL-O Lemon Flavor Instant Pudding and Pie Filling
1 cup water
4 egg whites
2 tbsp. oil
1 pkg. (16-oz.) powdered sugar
1 Pkg. (8-oz.) Cream Cheese, softened
¼ cup (1/2 stick) butter, softened
2 tbsp. lemon juice

Preheat oven to 350^, Beat cake mix, dry pudding mix, water, egg whites and oil in a large bowl with electric mixer on low speed until moistened (batter will be thick). Beat on medium speed 2 minutes. Spoon batter evenly into 24 paper-lined 2-1/2 inch muffin cups.

Bake 21 to 24 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to wire rack. Cool completely.

Meanwhile, beat sugar, cream cheese, butter and juice with electric mixer on low speed until well blended. Frost cupcakes.

Yield: 24 servings.